Very disappointing review. They didn't acknowledge - and apparently didn't realize - that there are two vastly different types of cleavers: Slicers/dicers and bone choppers. The ones they were speaking of as being lighter and with sharper bevels are from the first group and shouldn't be used as choppers. Typically, they have different steel from the choppers, a steel that retains a better edge but is more brittle and chips easily. The failure to do full research makes me wonder about all their reviews. I've learned more about cleavers from UA-cam comments on various cleavers than from this review. It's a revelation to see how many people condemn a good product designed for slicing and dicing because it chipped when they tried to chop a beef bone!
I do agree they over simplified, or missed some nuance. And the comment about the "Chinese meat cleaver" was just wrong. I'm guessing the Chinese cleaver he was thinking of is what's frequently called a vegetable cleaver, or Chinese chef's knife. Though from the appearance of the knife he pointed out, it looked like the profile of a meat cleaver. It might be ambiguous to some, because the Chinese chef's knife is used so ubiquitously, including for cutting meat. Though it is most definitely not designed to hack through bones. And it's further complicated because they make hybrid cleavers, that are somewhat between the two types. And I know that Chinese meat cleavers are not lighter and square, because I own one. And it bears much resemblance to a western cleaver. Classifications are never written in stone though, so a knife maker can call a knife whatever they want. Knife reviews are tricky because knives can be so subjective. I try and take all such reviews with a grain of salt. I'd prefer to give them some leeway on this one error, because the Chinese chef knife isn't a meat cleaver, and shouldn't even be included in this lineup. Vegetable cleavers are a category unto themselves. Although considering how useful it can be, they really ought to find some way of talking about it at some point. Perhaps when they do a Chinese themed show. And perhaps with a nod to Japanese nakiris, which have similar functionality, and seem to be getting more visibility recently. I do appreciate most of their reviews though, because they actually specify why something got a good or bad review. That puts it loads ahead of someone just saying "I like this, or I don't like that". And they certainly could have gone into more depth, but I'm sure they had time constraints, seeing as how it's a segment of a broadcast show. Which certainly does mean they can't go into as much detail as I 'd like in a thorough review.
I recently purchased an all steel cleaver I like a lot, part of a larger kitchen knife set I'm collecting, but as with many things here in Europe, it seems to be a tad smaller than your recommended size. I do have a tiny kitchen, though, so maybe that's better for me. But, appreciated your feedback on all this !
I have a cleaver I bought in NYC Chinatown which is a solid metal one with the handle being an actual molded part of the blade. Not too heavy, but inexpensive and can be sharpened to work nicely, though it could use more weight.
@@borbetomagus Not cheap nowadays. They can hit $150-190. Used to be used by street vendors and BBA stalls in HK. Peeps saw terrific they were then the mainstream folk started buying them. Of course, the demand caused the prices to skyrocket. 40yrs ago you could get them for $25-35 Bucs.
@@RedEye3 Perhaps one can get a fair deal from Chan Chi Kee Cutlery Co.,Ltd's Canadian shop found at Pacific Mall in Markham, Ontario, Canada. But who knows how they compare to the prices from these resellers: Chase Supplies, Action Sales or Chefs Knives To Go.
i think the Old Hickory clever should have been included. Very inexpensive at 18 bucks, its 1095 steel responds extremely well to a few licks on the honing rod, and i find its form factor to be perfect intersection between ease of use and performance. i have 5 clevers, all but the old hickory are hand made, and if i was working a line i would prob opt for this over most that cost 5 times as much.
HAHAHAHAHHAHAHAHAHAHAHAHHAHAHAHAHAHAHAHAHAHAHAHHAHAHAHAAAHAHAHAHAHHAHAHAHHAHAHAHAHHAHAHAHAHAHAHAHHAHAHAHAHAHAHAHAHAHAHAHHAHAHAHAAAHAHAHAHAHHAHAHAHHAHAHAHAHHAHAHAHAHAHAHAHHAHAHAHAHAHAHAHAHAHAHAHHAHAHAHAAAHAHAHAHAHHAHAHAHHAHAHAHAHHAHAHAHAHAHAHAHHAHAHAHAHAHAHAHAHAHAHAHHAHAHAHAAAHAHAHAHAHHAHAHAHHAHAHAHAHHAHAHAHAHAHAHAHHAHAHAHAHAHAHAHAHAHAHAHHAHAHAHAAAHAHAHAHAHHAHAHAHHAHAHAHAHHAHAHAHAHAHAHAHHAHAHAHAHAHAHAHAHAHAHAHHAHAHAHAAAHAHAHAHAHHAHAHAHHAHAHAHAHHAHAHAHAHAHAHAHHAHAHAHAHAHAHAHAHAHAHAHHAHAHAHAAAHAHAHAHAHHAHAHAHHAHAHAHAHHAHAHAHAHAHAHAHHAHAHAHAHAHAHAHAHAHAHAHHAHAHAHAAAHAHAHAHAHHAHAHAHHAHAHAHAHHAHAHAHAHAHAHAHHAHAHAHAHAHAHAHAHAHAHAHHAHAHAHAAAHAHAHAHAHHAHAHAHHAHAHAHAHHAHAHAHAHAHAHAHHAHAHAHAHAHAHAHAHAHAHAHHAHAHAHAAAHAHAHAHAHHAHAHAHHAHAHAHAHHAHAHAHAHAHAHAHHAHAHAHAHAHAHAHAHAHAHAHHAHAHAHAAAHAHAHAHAHHAHAHAHHAHAHAHAHHAHAHAHAHAHAHAHHAHAHAHAHAHAHAHAHAHAHAHHAHAHAHAAAHAHAHAHAHHAHAHAHHAHAHAHAHHAHAHAHAHAHAHAHHAHAHAHAHAHAHAHAHAHAHAHHAHAHAHAAAHAHAHAHAHHAHAHAH but did his comment actually make anyone laugh?
I wonder which of these would go through a Pietro’s Pizza pizza best. First we need to figure out their dough recipe. Does anyone know the dough recipe for Pietro’s Pizza in Milwaukee Oregon?
@@matthewmyers7440 if you’ve discovered their recipe please share. I’ve gone so far as to offer the company monies and to sign an NDA but still no joy. I’ve done a few (~30) experiments and come close but still no success.
Good review, but my question is off-topic. Bridget, I would love to know where you buy your cross-over tops. They look great on you and I have been looking high and low for a nice version. Please tell! Thank you.
It actually is, if you look closely. It's a dish called "Peking cat." By the way, it's no coincidence that there's not a stray cat within a 10-block radius of any Chinese restaurant.
A bit disappointed that there aren't many cleavers from Chinese brands such as the ever popular CCK. Many Chinese households and chefs use CCK cleavers as they carry different kinds, sizes, weight...etc Even chefs in Japan look to China and Taiwan for cleavers. The bladesmith for CCK have been making cleavers for decades and are inexpensive. The one made to cut through bone is $20 in China. You can get them in the USA prob around $50-70 after shipping.
Needs to be updated. Jeffery Pang showed how to properly use a cleaver; it is not an axe held only by the handle and used solely for choping through bones.
Well the one thing a cleaver would be good at is chopping the bone into smaller pieces for better brone both/stock. So I am looking for one for myself. I just recently started watching America's Test Kitchen. I tried to find some of the cleavers and you can't even find them...or they have went up big time in price since the recommendation.
Yup, exactly the reason why I have a meat cleaver. Sure a chef's knife can pretty much do all the work that it needs to, but I happen to like my knives. So to prevent the edge worn down quickly from something like breaking apart a whole chicken or something similar...I have a meat cleaver specifically for that task. Let me tell ya, my knives stay sharper for way longer and I've enjoyed my meat cleaver ever since.
I was trying to split pork leg bones for soup(I'm asian, we eat stuff you throw away). I wasn't getting anywhere so I decided to give it a real heave. My cleaver split my chopping board in half and I was afraid I'd broke the granite countertop. Oh yeah, it's heavy. Use outside for bigger projects (like pig skulls).
for chinese cleaver, the edge are more or less straight, not curved. Cruved make it hard to scoop up the chopped things...which is a main feature. I won't choose curved cleavers. you can still fine chop things with straight edge. (see chinese chief super fast chopping)
All of those cleavers are just good for Cutting vegetables and poultry but there’s no way they’re cutting through pork and beef those cleavers are just way too light. They were just stick in the bone there’s nowhere near enough weight. And if you are going to do home butchery I recommend you use butcher knives and not your typical chef knives it’s a completely different scenario. There is a reason why every butcher on earth doesn’t use chef knives when they are doing the job. I’ve only recently got into butchery and have learned this lesson as a result I went out and got myself some butcher knives and a hired knife. They do make the job a lot easier so far I have done 4 geese ,8 chickens, 1 Turkey, 1 deer, 1 Lamb, 2 pigs, and half a side of beef. Learning absolutely loads and it does make a huge difference to your cooking specially when you know exactly where the gradients are coming from I started to do my own Salt curing and smoking to, loving it.
@@lisagrace6471 hi Lisa absolutely. I have a few different cleavers. One I use for vegetables another one I use for fish and chicken and my third one I use on meat like beef pork . I am assuming that is the one you want to know about. It is an OMCAN professional grade premium quality steel. The length of the blade is a little bit more than 10" and the handle is a 7 1/2" , it weighs 2 lb 7 oz so it has a nice little bit of weight to help you chop through most things. There are more expensive cleavers on the market absolutely but it is affordable to buy replacements from there equipment butcher store and it's what a lot of commercial butchers will use. I like the length of the handle too as I can hold towards the end of it enabling me to apply more chopping Force without having to swing it like a maniac. But I would make a note to people who started butchering their own meats. cleavers are great at cutting true some bones and in between the joints. But I would also recommend a bone saw to people, they are not overly expensive and once you cut the meat clear to the Bone you can then cut through with relative ease they look a little bit like a large hacksaw. I have probably over answered your question but if I haven't and missed something let me know.
@@russellwood8750 thank you!!! I just looked it up and it looks like they don't sell it retail but to butchers. Any site you have a link for for it by chance? And if you're up for it, feel free to tell me more about a saw. We feed my dog raw whole hen and ate about to try the carnivore diet for us, and I'm wanting to do anything to make the process faster and more painless. :)
I butcher several deer every year and almost never use one of these things. I found that a pair of pruning loppers, a butcher’s saw, and a good sharp Victorinox (6” curved semi flex!!) will get the job done. Occasionally I use a heavy Chinese cleaver to smash through bones, but not very often.
@@rollothewalker5535 a pair of pruning loppers works great for cutting ribs! Most of the work is done with my Victorinox, though a good fish fillet knife is handy too.
I do tend to wonder who really needs meat cleavers. I have one my father picked up, and personally I have little use for it. Though admittedly I'm not butchering whole animals like you. But my impression is that butcher shops rely on saws for bones. I'm wondering if these meat cleavers are becoming anachronistic. Or if they're trying to appeal to a macho sort of consumer. I suppose some of it may be that we're more used to boneless cuts these days. I've seen Chinese chicken dishes with chunks of chicken hacked up bones and all. But many people in this country would be turned off by picking so many bones out of their mouth.
@@stevewebber707 most professional butchers use saws, in fact. I just purchased a couple (handsaw and sawzall with meat blade), and hopefully they will come in handy when I butcher hogs this fall. Cleavers are pretty useful for chopping chicken and sectioning crab/lobster, but it’s very much a learned skill. It’s way too easy to miss and really goof up. The main use I see for a cleaver is to chop up cooked meat, like barbecue.
It was $240 in March and reduced in price to $191 in April (Shun retails the cleaver for $200). Williams-Sonoma currently has it on sale for $128, but there are two extremely negative reviews regarding it's durability.
@@husher5142 Or were you referring to the Mauviel 'Copper Flambé Ladle' (used for pouring flaming liquids) for $125? Perhaps some items may seem overpriced, but considering the Shun Classic 6" Meat Cleaver is on sale for a 36% discount from it's $200 retail price (if one can stomach the negative reviews), I'd jump on it -- plus, Shun Kai has a limited lifetime warranty (plus free sharpening for life) on their products. (One still might consider reviews elsewhere.) Some products merit the price, and (usually) Williams-Sonoma focuses on such higher-end (and priced) products. At least America's Test Kitchen suggest cheaper options. (They could have suggested a 'Takeshi Saji R-2' Chinese Cleaver with a Black Linen Micarta handle option.) Much more affordable options (preferred by some) is a $29 Xin Rongda 310-Millimeter Cai Dao Knife (search for Xin Rongda 45294475073) or an Ontario Knife 'Old Hickory 76-7" (Carbon Steel, that will rust if not cared for) Cleaver' for around $20.
Sometimes you get what you pay for... Shun does make some really good knives. I wonder how much of that is brand recognition though? I'm sure everyone in the test kitchen knows who Shun are.
Williams Sonoma is currently offering the winning Shun Classic 6" Meat Cleaver for $127.95 (36% off the $200 retail price). Unfortunately, there are some durability issues in the two reviews for the knife, but it might be good to search out other reviews -- plus Shun Kai has a limited lifetime warranty (plus free sharpening for life) on their products. Also, Williams Sonoma have a 30 day return policy, so one could test it out.
You should actually do a chinese chef's knife test. These are cleavers not chinese chef's knifes. This is way to thick for anything but cleaving, but to hard (59 hrc) to split bone. The test is also designed poorly. There are knifes that are inbetween a vegetable cleaver and a bone cleaver that are design for chicken / duck / lobsters but still function fairly well as normal knifes (20-25° bevel) but you did not test any of those. You tested cleavers that are way to thick which would be good for splitting bigger bones if they did not lack the weight to do so. I bet the cheap and easy chan chi kee KF1901 would have wiped the floor with any of these.
Almost as impressive as my dads QVC knife. It can cut through rope, fish, phones (old & new), horse shoes, cheese, puzzles, tires, attitudes, b/s, rice, rocks, air, bread sticks and lots more.
You’d think that with all of their research they’d now how to pronounce the brand their recommending. Leave it Americans to butcher japanese pronunciations.
I got a 17.00 clever and really it's kinda like my bread knife, I use the heck out of it and don't worry about it. Oh, about the bread knife, I use them until I feel they are getting dull, then just give them away to somebody and buy me another ten dollar knife. Yes I resharpin my friendly Clever. Just sayin if you pay a lot for something like this, you might not use it that much.
I get repurposing the knives is awesome! Just make sure you educate them on keeping them sharp! Dull Knives especially cleavers, can end up for a very bad day! :-)
One of ATK's worst reviews. They pick a lightweight stainless steel winner for $150 that's going to choke and the edge will get destroyed trying to split larger than chicken bones. Their testers are not always right.
I just joined, just to see full results of the knives you tested. I'm not happy. Again, you guys don't look at all the top brands and some you don't use/test their top line. Seems to always be the case.
But those aren't meat cleavers though. Although they are cleavers, they are also known as a chinese chef's knife. Their edge is a lot more sharper, it is also a lot more thinner and more nimble than a meat cleaver. And this is a video for meat cleaver specifically.
@James Wong Perhaps you're new to the channel but ATK first uploads a 23 minute video with two recipes plus a product review or taste test. They then upload each segment separately as shorter videos. It's sound business practice. Most people search for specific recipes.
America's Test Kitchen actually posted a more useful video: 'Gear Heads | Hack Through Anything With the Best Cleavers' where they detail Ease of Use, Design and Durability for 11 of the 13 cleavers (by name and model, including the Messermeister 'Park Plaza 7" Kitchen Cleaver).
Shun makes asymmetric handles that are amazingly uncomfortable for lefthanded users. I am disappointed to see that such an important consideration for [approximately] 10% of your readers and viewers was simply ignored.
It could be how one takes care of such a cleaver or how the wooden handle is designed. The Takeshi Saji R-2 Chinese Cleaver (and other high-end cleavers) sometimes come with wooden handles (though the Black Linen Micarta handle option is very nice).
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
I love all the Cleavers-Beaver, Wally, Ward, and the irresistible, June.
True, However, June abmonished Ward a couple times for being a little rough on the Beaver.
Plus June can talk jive.
ua-cam.com/video/jQXL4HL00j0/v-deo.html
A Clean Beaver is a Happy Beaver
Just leave Wynonas out of it.
You love beaver?
I don’t think I would ever use a 17 degree bevel for bone cleaving. The risk of chipping (especially with shun) is just too high.
Butcher here. I agree, 17 degree bevel isn't good for anything other than chicken.
@@rollothewalker5535 what bevel is then?
Also 15 oz only means its not heavy duty....wouldnt trust the Newtons it puts out
@@TechTails i would be comfortable around 30 degrees on either side.
@@MisterChris1978 thats what mine is. Awesome
Very disappointing review. They didn't acknowledge - and apparently didn't realize - that there are two vastly different types of cleavers: Slicers/dicers and bone choppers. The ones they were speaking of as being lighter and with sharper bevels are from the first group and shouldn't be used as choppers. Typically, they have different steel from the choppers, a steel that retains a better edge but is more brittle and chips easily. The failure to do full research makes me wonder about all their reviews. I've learned more about cleavers from UA-cam comments on various cleavers than from this review. It's a revelation to see how many people condemn a good product designed for slicing and dicing because it chipped when they tried to chop a beef bone!
I do agree they over simplified, or missed some nuance. And the comment about the "Chinese meat cleaver" was just wrong.
I'm guessing the Chinese cleaver he was thinking of is what's frequently called a vegetable cleaver, or Chinese chef's knife. Though from the appearance of the knife he pointed out, it looked like the profile of a meat cleaver.
It might be ambiguous to some, because the Chinese chef's knife is used so ubiquitously, including for cutting meat. Though it is most definitely not designed to hack through bones. And it's further complicated because they make hybrid cleavers, that are somewhat between the two types.
And I know that Chinese meat cleavers are not lighter and square, because I own one. And it bears much resemblance to a western cleaver.
Classifications are never written in stone though, so a knife maker can call a knife whatever they want.
Knife reviews are tricky because knives can be so subjective. I try and take all such reviews with a grain of salt. I'd prefer to give them some leeway on this one error, because the Chinese chef knife isn't a meat cleaver, and shouldn't even be included in this lineup. Vegetable cleavers are a category unto themselves. Although considering how useful it can be, they really ought to find some way of talking about it at some point. Perhaps when they do a Chinese themed show. And perhaps with a nod to Japanese nakiris, which have similar functionality, and seem to be getting more visibility recently.
I do appreciate most of their reviews though, because they actually specify why something got a good or bad review. That puts it loads ahead of someone just saying "I like this, or I don't like that".
And they certainly could have gone into more depth, but I'm sure they had time constraints, seeing as how it's a segment of a broadcast show. Which certainly does mean they can't go into as much detail as I 'd like in a thorough review.
@@jeannieheard1465 And yet they USED slicers, comparing them (unfavorably) to cleavers. Which is my point.
I got one at Ikea for $20 about five years ago. Remarkable edge and edge holding ability. I didn't know what I was missing. Great tool.
I just KNEW it wouldn't be the $10 one he would pick! I knew it would be on the higher end.
@@retroguy9494 Seems like it always is.
@@hearttoheart4me Indeed! 👍
Please update your link. The winning cleaver link goes to Amazon saying it is unavailable.
I recently purchased an all steel cleaver I like a lot, part of a larger kitchen knife set I'm collecting, but as with many things here in Europe, it seems to be a tad smaller than your recommended size. I do have a tiny kitchen, though, so maybe that's better for me. But, appreciated your feedback on all this !
Shun makes great knives. I love my wusthof ikon but one day I’d like to go with shun premier
I have a cleaver I bought in NYC Chinatown which is a solid metal one with the handle being an actual molded part of the blade. Not too heavy, but inexpensive and can be sharpened to work nicely, though it could use more weight.
A Chan Chi Kee (CCK) cleaver? I have two of those.
@@borbetomagus Not cheap nowadays. They can hit $150-190. Used to be used by street vendors and BBA stalls in HK. Peeps saw terrific they were then the mainstream folk started buying them. Of course, the demand caused the prices to skyrocket. 40yrs ago you could get them for $25-35 Bucs.
@@RedEye3 Perhaps one can get a fair deal from Chan Chi Kee Cutlery Co.,Ltd's Canadian shop found at Pacific Mall in Markham, Ontario, Canada. But who knows how they compare to the prices from these resellers: Chase Supplies, Action Sales or Chefs Knives To Go.
i think the Old Hickory clever should have been included. Very inexpensive at 18 bucks, its 1095 steel responds extremely well to a few licks on the honing rod, and i find its form factor to be perfect intersection between ease of use and performance. i have 5 clevers, all but the old hickory are hand made, and if i was working a line i would prob opt for this over most that cost 5 times as much.
I had the most amazing meat cleaver I got for $9 at china town,
all these crazy meat cleavers $35+ crazy to me.
I'll have to try this cleaver!
Exactly!! I have ol Hickory cleaver and a thick Chinese meat cleaver I got about 9 years ago.. love both
Well you sold me on the ole hickory
@@bloodbushcraft2467 awesome. i stand by it.
What is the brand of that big cleaver they used to chop the duck?
If you re-watch the duck portion, notice the duck bone. Dried beyond....
Almost any paring knife would work, LOL!
It might be a Dexter Russell S5387PCP Sani-Safe 7" Cleaver. Some are selling it for around $35. Dexter Russell also sell larger models.
Literally was just watching your age old video on this today lol. You picked the Shun back then. Still the champ!
I had some *cutting* remarks here... But in the end it wasn't that sharp, so I *cut it!*
You can do better.
Cut it out man ...
HAHAHAHAHHAHAHAHAHAHAHAHHAHAHAHAHAHAHAHAHAHAHAHHAHAHAHAAAHAHAHAHAHHAHAHAHHAHAHAHAHHAHAHAHAHAHAHAHHAHAHAHAHAHAHAHAHAHAHAHHAHAHAHAAAHAHAHAHAHHAHAHAHHAHAHAHAHHAHAHAHAHAHAHAHHAHAHAHAHAHAHAHAHAHAHAHHAHAHAHAAAHAHAHAHAHHAHAHAHHAHAHAHAHHAHAHAHAHAHAHAHHAHAHAHAHAHAHAHAHAHAHAHHAHAHAHAAAHAHAHAHAHHAHAHAHHAHAHAHAHHAHAHAHAHAHAHAHHAHAHAHAHAHAHAHAHAHAHAHHAHAHAHAAAHAHAHAHAHHAHAHAHHAHAHAHAHHAHAHAHAHAHAHAHHAHAHAHAHAHAHAHAHAHAHAHHAHAHAHAAAHAHAHAHAHHAHAHAHHAHAHAHAHHAHAHAHAHAHAHAHHAHAHAHAHAHAHAHAHAHAHAHHAHAHAHAAAHAHAHAHAHHAHAHAHHAHAHAHAHHAHAHAHAHAHAHAHHAHAHAHAHAHAHAHAHAHAHAHHAHAHAHAAAHAHAHAHAHHAHAHAHHAHAHAHAHHAHAHAHAHAHAHAHHAHAHAHAHAHAHAHAHAHAHAHHAHAHAHAAAHAHAHAHAHHAHAHAHHAHAHAHAHHAHAHAHAHAHAHAHHAHAHAHAHAHAHAHAHAHAHAHHAHAHAHAAAHAHAHAHAHHAHAHAHHAHAHAHAHHAHAHAHAHAHAHAHHAHAHAHAHAHAHAHAHAHAHAHHAHAHAHAAAHAHAHAHAHHAHAHAHHAHAHAHAHHAHAHAHAHAHAHAHHAHAHAHAHAHAHAHAHAHAHAHHAHAHAHAAAHAHAHAHAHHAHAHAHHAHAHAHAHHAHAHAHAHAHAHAHHAHAHAHAHAHAHAHAHAHAHAHHAHAHAHAAAHAHAHAHAHHAHAHAH but did his comment actually make anyone laugh?
@@chandlerwilliamson7442 I know 😔 back to the *grind!*
I wonder which of these would go through a Pietro’s Pizza pizza best. First we need to figure out their dough recipe. Does anyone know the dough recipe for Pietro’s Pizza in Milwaukee Oregon?
funny enough, a year later i am seeing this and yes i do. i currently live in springfield but have lived and worked all over oregon.
@@matthewmyers7440 if you’ve discovered their recipe please share. I’ve gone so far as to offer the company monies and to sign an NDA but still no joy. I’ve done a few (~30) experiments and come close but still no success.
But will the Shun cut through raw pork ribs, without getting damaged?
I love my cheap little Kiwi. Get them for my family who have used it and like it.
I love those Kiwis..
Good review, but my question is off-topic. Bridget, I would love to know where you buy your cross-over tops. They look great on you and I have been looking high and low for a nice version. Please tell! Thank you.
@1:01 OMG I had to rewind 3 times to make sure that wasn’t a dehydrated cat. Wow.
It actually is, if you look closely. It's a dish called "Peking cat." By the way, it's no coincidence that there's not a stray cat within a 10-block radius of any Chinese restaurant.
A bit disappointed that there aren't many cleavers from Chinese brands such as the ever popular CCK. Many Chinese households and chefs use CCK cleavers as they carry different kinds, sizes, weight...etc Even chefs in Japan look to China and Taiwan for cleavers. The bladesmith for CCK have been making cleavers for decades and are inexpensive. The one made to cut through bone is $20 in China. You can get them in the USA prob around $50-70 after shipping.
Needs to be updated. Jeffery Pang showed how to properly use a cleaver; it is not an axe held only by the handle and used solely for choping through bones.
We have a cleaver that is used mainly for splitting pumpkins.
Well the one thing a cleaver would be good at is chopping the bone into smaller pieces for better brone both/stock. So I am looking for one for myself. I just recently started watching America's Test Kitchen. I tried to find some of the cleavers and you can't even find them...or they have went up big time in price since the recommendation.
They don’t sale this anymore time for an updates review
Yup, exactly the reason why I have a meat cleaver. Sure a chef's knife can pretty much do all the work that it needs to, but I happen to like my knives. So to prevent the edge worn down quickly from something like breaking apart a whole chicken or something similar...I have a meat cleaver specifically for that task. Let me tell ya, my knives stay sharper for way longer and I've enjoyed my meat cleaver ever since.
What was the one you said had a 30 degree bevel? Who made it?
I appreciate the thought but the shapes between the two best that you selected are nothing alike I need to know the best shape
I need the heavy one with the white handle
I was trying to split pork leg bones for soup(I'm asian, we eat stuff you throw away). I wasn't getting anywhere so I decided to give it a real heave. My cleaver split my chopping board in half and I was afraid I'd broke the granite countertop. Oh yeah, it's heavy. Use outside for bigger projects (like pig skulls).
for chinese cleaver, the edge are more or less straight, not curved. Cruved make it hard to scoop up the chopped things...which is a main feature. I won't choose curved cleavers.
you can still fine chop things with straight edge. (see chinese chief super fast chopping)
My favorite cleaver is my Busha’s Cleaver J A HENCKELS TWIN WORK # 9 from Solingen Germany 🇩🇪.... 🇵🇱🛶🌈👩🍳🇺🇸
All of those cleavers are just good for Cutting vegetables and poultry but there’s no way they’re cutting through pork and beef those cleavers are just way too light. They were just stick in the bone there’s nowhere near enough weight. And if you are going to do home butchery I recommend you use butcher knives and not your typical chef knives it’s a completely different scenario. There is a reason why every butcher on earth doesn’t use chef knives when they are doing the job. I’ve only recently got into butchery and have learned this lesson as a result I went out and got myself some butcher knives and a hired knife. They do make the job a lot easier so far I have done 4 geese ,8 chickens, 1 Turkey, 1 deer, 1 Lamb, 2 pigs, and half a side of beef. Learning absolutely loads and it does make a huge difference to your cooking specially when you know exactly where the gradients are coming from I started to do my own Salt curing and smoking to, loving it.
Can you please share what cleaver you got?
@@lisagrace6471 hi Lisa absolutely. I have a few different cleavers. One I use for vegetables another one I use for fish and chicken and my third one I use on meat like beef pork . I am assuming that is the one you want to know about. It is an OMCAN professional grade premium quality steel. The length of the blade is a little bit more than 10" and the handle is a 7 1/2" , it weighs 2 lb 7 oz so it has a nice little bit of weight to help you chop through most things. There are more expensive cleavers on the market absolutely but it is affordable to buy replacements from there equipment butcher store and it's what a lot of commercial butchers will use. I like the length of the handle too as I can hold towards the end of it enabling me to apply more chopping Force without having to swing it like a maniac. But I would make a note to people who started butchering their own meats. cleavers are great at cutting true some bones and in between the joints. But I would also recommend a bone saw to people, they are not overly expensive and once you cut the meat clear to the Bone you can then cut through with relative ease they look a little bit like a large hacksaw. I have probably over answered your question but if I haven't and missed something let me know.
@@russellwood8750 thank you!!! I just looked it up and it looks like they don't sell it retail but to butchers. Any site you have a link for for it by chance? And if you're up for it, feel free to tell me more about a saw. We feed my dog raw whole hen and ate about to try the carnivore diet for us, and I'm wanting to do anything to make the process faster and more painless. :)
Please do fondue pots.
The 1960s and 1970s called and they want their fondue pot back.
I butcher several deer every year and almost never use one of these things. I found that a pair of pruning loppers, a butcher’s saw, and a good sharp Victorinox (6” curved semi flex!!) will get the job done.
Occasionally I use a heavy Chinese cleaver to smash through bones, but not very often.
I only use a boning knife and a heavy cleaver for all my butchering tasks. Even for beef,i don't need a saw.
@@rollothewalker5535 a pair of pruning loppers works great for cutting ribs! Most of the work is done with my Victorinox, though a good fish fillet knife is handy too.
I do tend to wonder who really needs meat cleavers.
I have one my father picked up, and personally I have little use for it.
Though admittedly I'm not butchering whole animals like you.
But my impression is that butcher shops rely on saws for bones.
I'm wondering if these meat cleavers are becoming anachronistic. Or if they're trying to appeal to a macho sort of consumer.
I suppose some of it may be that we're more used to boneless cuts these days.
I've seen Chinese chicken dishes with chunks of chicken hacked up bones and all. But many people in this country would be turned off by picking so many bones out of their mouth.
@@stevewebber707 most professional butchers use saws, in fact. I just purchased a couple (handsaw and sawzall with meat blade), and hopefully they will come in handy when I butcher hogs this fall.
Cleavers are pretty useful for chopping chicken and sectioning crab/lobster, but it’s very much a learned skill. It’s way too easy to miss and really goof up.
The main use I see for a cleaver is to chop up cooked meat, like barbecue.
Where's the OXO cleaver ?
OXO currently doesn't offer one (on their website). Do you have a model number of one?
Enjoy the reviews of knives/cleavers.
Very helpful vid !
I am wondering if you tested the Cutco brand meat clever, and how did it rate?
When the camera panned through all of the cleavers, I didn't see the ergonomic handle used in Cutco products.
The Lansom Walnut handle cleaver is not $59.99, it is $89.99 on Amazon
this was 4 years ago before Bidenflation.
BTW the Shun Cleaver jumped $50 on Amazon ... so yeah
It was $240 in March and reduced in price to $191 in April (Shun retails the cleaver for $200). Williams-Sonoma currently has it on sale for $128, but there are two extremely negative reviews regarding it's durability.
@@borbetomagus Williams-Sonoma sells ladles for $110 so you can guarantee thats massively overpriced
@@husher5142 Or were you referring to the Mauviel 'Copper Flambé Ladle' (used for pouring flaming liquids) for $125? Perhaps some items may seem overpriced, but considering the Shun Classic 6" Meat Cleaver is on sale for a 36% discount from it's $200 retail price (if one can stomach the negative reviews), I'd jump on it -- plus, Shun Kai has a limited lifetime warranty (plus free sharpening for life) on their products. (One still might consider reviews elsewhere.) Some products merit the price, and (usually) Williams-Sonoma focuses on such higher-end (and priced) products. At least America's Test Kitchen suggest cheaper options. (They could have suggested a 'Takeshi Saji R-2' Chinese Cleaver with a Black Linen Micarta handle option.) Much more affordable options (preferred by some) is a $29 Xin Rongda 310-Millimeter Cai Dao Knife (search for Xin Rongda 45294475073) or an Ontario Knife 'Old Hickory 76-7" (Carbon Steel, that will rust if not cared for) Cleaver' for around $20.
No volume??
America's Test Kitchen seems to consistently pick the most expensive products as winners, and throws in a best value choice to cover their base.
Sometimes you get what you pay for... Shun does make some really good knives. I wonder how much of that is brand recognition though? I'm sure everyone in the test kitchen knows who Shun are.
Besides, a meat cleaver is great for making your home snuff movie.
Amazon must have found out you were recommended your favorite cleaver because the Cost is Now $200 dollars. (May 02, 2020)
Williams Sonoma is currently offering the winning Shun Classic 6" Meat Cleaver for $127.95 (36% off the $200 retail price). Unfortunately, there are some durability issues in the two reviews for the knife, but it might be good to search out other reviews -- plus Shun Kai has a limited lifetime warranty (plus free sharpening for life) on their products. Also, Williams Sonoma have a 30 day return policy, so one could test it out.
That duck look so good.
I got me a $9,00 Cleaver on Amazon..best knife I own
I love all your videos. Thank you.
Bridget is so gorgeous!!!
So bizarre that I'm in the market for a meat cleaver the day this video uploads. -_-
I don't use a chef's knife. I started using a cleaver in my 20's when I started cooking Asian foods. Never looked back
You didn't test the Beaver Cleaver. Wally is the larger version.
Have a couple myself, older models, couldn't understand why they didn't get sharp, interesting.
I have never had a Shun that was comfortable in the hand. Not one. And for $200 (actual price on Amazon) it isn't that much better than the $59 one.
"currently unavailable"
Great information.. I’ll stick with my ol’ Hickory...
You should actually do a chinese chef's knife test. These are cleavers not chinese chef's knifes. This is way to thick for anything but cleaving, but to hard (59 hrc) to split bone.
The test is also designed poorly. There are knifes that are inbetween a vegetable cleaver and a bone cleaver that are design for chicken / duck / lobsters but still function fairly well as normal knifes (20-25° bevel) but you did not test any of those. You tested cleavers that are way to thick which would be good for splitting bigger bones if they did not lack the weight to do so.
I bet the cheap and easy chan chi kee KF1901 would have wiped the floor with any of these.
Almost as impressive as my dads QVC knife. It can cut through rope, fish, phones (old & new), horse shoes, cheese, puzzles, tires, attitudes, b/s, rice, rocks, air, bread sticks and lots more.
Isn't that a Ginsu?
You’d think that with all of their research they’d now how to pronounce the brand their recommending. Leave it Americans to butcher japanese pronunciations.
Pressure canning videos
Look out, duck!
Hello Ladies
I loved the one I had.......... till my husband and his best friend broke it! They didn't tell and just hid it from me!
Lol! I think they were wise😆
@@k.m.6449 True that.
I got a 17.00 clever and really it's kinda like my bread knife, I use the heck out of it and don't worry about it. Oh, about the bread knife, I use them until I feel they are getting dull, then just give them away to somebody and buy me another ten dollar knife. Yes I resharpin my friendly Clever. Just sayin if you pay a lot for something like this, you might not use it that much.
I get repurposing the knives is awesome!
Just make sure you educate them on keeping them sharp!
Dull Knives especially cleavers, can end up for a very bad day! :-)
I only have cleaver in my house.
sorry I don't agree with you guys at all I say wusthof which is a german make
One of ATK's worst reviews. They pick a lightweight stainless steel winner for $150 that's going to choke and the edge will get destroyed trying to split larger than chicken bones. Their testers are not always right.
I just joined, just to see full results of the knives you tested. I'm not happy. Again, you guys don't look at all the top brands and some you don't use/test their top line. Seems to always be the case.
im just saying hello
Can't believe ya didn't give Martin Yan a shout out...think a cleaver is the only knife he uses!
But those aren't meat cleavers though. Although they are cleavers, they are also known as a chinese chef's knife. Their edge is a lot more sharper, it is also a lot more thinner and more nimble than a meat cleaver. And this is a video for meat cleaver specifically.
WHY IS THE BEST ONE ALWAYS THE SHUN.
:(
Spam Spambocker meatcleaver knife
Is American Test Kitchen Resending out prior videos? this is a repeat.....
Yes.
Makes sense. It’s challenging to produce new content during a nationwide shutdown. So rehashing popular videos makes series.
@James Wong Perhaps you're new to the channel but ATK first uploads a 23 minute video with two recipes plus a product review or taste test. They then upload each segment separately as shorter videos. It's sound business practice. Most people search for specific recipes.
@@MisterChris1978 That's true, but for several years now the free ATK UA-cam videos have mostly been clips from old episodes of the PBS TV series.
America's Test Kitchen actually posted a more useful video: 'Gear Heads | Hack Through Anything With the Best Cleavers' where they detail Ease of Use, Design and Durability for 11 of the 13 cleavers (by name and model, including the Messermeister 'Park Plaza 7" Kitchen Cleaver).
Shun makes asymmetric handles that are amazingly uncomfortable for lefthanded users. I am disappointed to see that such an important consideration for [approximately] 10% of your readers and viewers was simply ignored.
17° nope, they must have paid them the most
A wood handle knife/cleaver is a no go.
It could be how one takes care of such a cleaver or how the wooden handle is designed. The Takeshi Saji R-2 Chinese Cleaver (and other high-end cleavers) sometimes come with wooden handles (though the Black Linen Micarta handle option is very nice).
Lol,why not?
Spam bocker knife
Cripes, 200 bucks for a meat cleaver?! For another 80, you can get a hogsplitter, and thats meant to disassemble whole pigs..
The more expensive the product that they pick is the more money they make off of it.
A Takeshi Saji R-2 Chinese Cleaver goes for $1000+.
Penn jillete
Make a good cannoli cream
Fa ra ra ra ra, ra ra ra ra 2:18
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Hot
199.95
adam ried is hot
chile bye...not about to buy this cleaver just because he just made up some bullshit test.
Your so pretty 😍. I wouldn't mind sharing a kitchen with her 😁
* *You're* so pretty.
Come on, she is average at best. Overweight, just your average female. Whatever floats your boat though
I have survived without a cleaver 150$ saved
Duck neck is not the tough part tho
Never trust a skinny Chef.
Are you seriously using onces and pounds!?!?!?! It's 2020 get updated you british leftovers
Adam, you need to start dieting NOW! I don't want to see you shortenting your life.
Any knife can cut a cooked duck